INSPECTION REPORT Health Protection LKIM-CZESEL

PREMISES NAME Bread x Butter		Tel: (604) 559-9613 Fax:
PREMISES ADDRESS 4685 Kingsway Burnaby, BC V5H 2B7		INSPECTION DATE January 12, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bisen Wang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Common use items such as knives are only washed and sanitized once per day. CORRECTED DURING INSPECTION . Corrective Action(s): Knives and other frequently used items are to be washed, rinsed and sanitized every 2 hours or more frequently as necessary throughout the day. One time per day is insufficient. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop placed directly inside ice machine. Handle observed to be resting on ice. CORRECTED DURING INSPECTION. Corrective Action(s): Ensure ice scoop is placed inside container that is clean and not directly inside ice. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in all areas Remove items not necessary for use at the business. . Corrective Action(s): Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

COMMENTS - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Chlorine Test strips available for use - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Back door closed during inspection and tight fitting - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection